Bosnian Butter Cookies (Šape)

Bosnian Butter Cookies (Šape)

Adapted from bakingwithsibella.com
Makes 22 tartlettes
Author Wendy Sondov themondaybox.com

Ingredients

  • 10 tablespoons unsalted butter European butter recommended
  • ½ cup plus 2 tablespoons granulated sugar
  • 2 tablespoons honey
  • 1 teaspoons vanilla extract
  • 1 teaspoon finely grated lemon zest zest of 1 lemon
  • 1 large egg
  • ½ cup plus 2 tablespoons semolina flour I use Bob’s Red Mill
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • Topping: ½ cup granulated sugar

Directions

  1. Preheat the oven to 375° F. Spray the cups of a tartlette pan with non-stick spray.
  2. In the bowl of an electric mixer, cream butter, sugar, honey, and vanilla until fluffy (about 3 minutes).
  3. Add lemon zest and egg. Continue mixing for an additional 2 minutes.
  4. In a medium mixing bowl, whisk together the semolina, all-purpose flour, and baking powder.
  5. Gradually beat the flour mixture into the butter mixture until combined.
  6. Use a medium (2 tablespoon) scoop to fill each cup of the tartlette pan. Press the dough evenly into each cup. Make a shallow thumbprint in the middle of each cookie. As the cookies bake, the center rises. The thumbprint will keep the surface flat without a dome.
  7. Bake for 8-10 minutes, just until the fluted edges of each cookie are golden-brown.
  8. Cool for about 5 minutes in the pan. Turn out onto a wire rack. If the cookies don’t easily pop out on their own, use the tip of a sharp knife between the cookie and the pan to lift each cookie out of the pan. Dip the smaller end and fluted sides of each cookie in a bowl of granulated sugar to coat. Cool completely on a wire rack.
  9. Store in an airtight container at room temperature for at least 2-3 weeks.

Packing Tips

Bosnian Butter Cookies are not recommended for warm weather shipping in military care packages, however, their long shelf life (with flavor improving over time) makes them an excellent choice for cool weather military care packages. Wrap each cookie in plastic wrap, then stack in columns in a freezer weight ziplock bag.